References Findings Remarks Website
Vahini, R. V., Lamiya, F., & Observing current Trend Google Scholar
Sowmya, C. (2023). A study market trends,
on preparation and quality
fermented vegetable
assessment of fermented
banana blossom (Musa products are highly
Acuminate Colla). Food and preferred as it is
Humanity, 1, 1188-1193. convenient with
health-promoting
nutrients thereby
providing strong
market conditions for
fermented vegetables
in recent years (Sui et
al., 2019).
Kartikaningsih, H., Hartita, Y. Banana blossom (Musa History Google scholar
T., Jaziri, A. A., Zzaman, W., acuminata), also
Kobun, R., & Huda, N. (2021).
commonly called
The nutritional value, bacterial
count and sensory attributes banana flower, is
of little tuna (Euthynnus considered as a
affinis) floss incorporated with leftover product after
the banana blossom. Slovak cultivation, which is
Journal of Food Sciences, 15. widely consumed as a
vegetable in the
Southeast Asian
countries, including
Indonesia, Malaysia,
Thailand, and the
Philippines (Liyanage
et al.,2016; Wahab,
Ismail and Abidin,
2020).
Jongrattanavit, K., & Pinkaew, Banana flower or Definition Google Scholar
P. (2024). Physical properties Banana blossom is a
and chemical composition of
waste material after
banana blossom sheaths with
different skin colors and its harvesting and
application as a raw material processing processes.
for healthy pasteurized
banana blossom juice.
Rudi, N. N., Mohd Apandi, N., The banana blossom Trend Google Scholar
Muhamad, M. S., Mohamed peels (BBP) adsorbent
Sunar, N., Mohd Apandi, A.,
can remove 79.72%
Te Chuan, L., ... & Omar, S.
(2023). Chemical Treatment of turbidity, 88.24% total
Banana Blossom Peels solids, and 61.01%
Adsorbent as New Approach chloride from a lake
for Manganese Removal: water sample while
Isotherm and Kinetic also lowering the
Studies. Sustainability, 15(13),
water’s alkalinity to
10223.
neutral pH. (8.4 to
6.75).
Mapanao, R., Rangabpai, T., Banana blossoms Description Google scholar
Lee, Y. R., Kuo, H. W., & have tremendous
Cheng, W. (2022). The effect nutritional value,
of banana blossom on growth containing protein
performance, immune
with balanced
response, disease resistance,
and anti-hypothermal stress of essential amino
Macrobrachium acids and high
rosenbergii. Fish & Shellfish dietary fibre
Immunology, 124, 82-91.
Kartikaningsih, H., Hartita, Y. Banana blossom Description Google scholar
T., Jaziri, A. A., Zzaman, W., possesses some
Kobun, R., & Huda, N. (2021).
bioactive components,
The nutritional value, bacterial
count and sensory attributes such as vitamin C,
of little tuna (Euthynnus saponin, tannin,
affinis) floss incorporated with flavonoid,
the banana blossom. Slovak alphatocopherol, and
Journal of Food Sciences, 15. myoinositol
phosphates, which
could promote health
benefits (Somsub et
al., 2008; Sheng et al.,
2010). T
Anand, S., & Sharma, M. The banana blossom is Trend Google scholar
(2019). Product development a drop-shaped purple
from banana blossom powder
flower that hangs at
and Indian gooseberry powder
for anaemic adolescent the end of a cluster of
girls. Int. J. Health Sci. Res, 9, bananas. The tough
273-278. maroon petals that
surround the blossoms
are known as bracts
which need to be
removed as they are
inedible
Jahan, M., Warsi, M. K., & Bananas are the fourth History Google scholar
Khatoon, F. (2010). most important food
Concentration influence on
crop in developing
antimicrobial activity of
banana blossom extract- countries, after rice,
incorporated chitosan- wheat, and maize,
polyethylene glycol (CS-PEG) with nearly 90% of the
blended film. J Chem Pharm crops being grown for
Res, 2(5), 373-378. small-scale
consumption and local
trade
Vahini, R. V., Lamiya, F., & The banana plant
Sowmya, C. (2023). A study is often farmed Definition Google scholar
on preparation and quality economically for
assessment of fermented its fruits and male
banana blossom (Musa flowers are
Acuminate Colla). Food and regarded as
Humanity, 1, 1188-1193.
agricultural by-
products (Nann
and Swe, 2012,
Wickramarachchi
and
Ranamukhaarach
chi, 2005).
Tasnim, T., Das, P. C., Begum, The present study Trend Google scholar
A. A., Nupur, A. H., & aimed to assess the
Mazumder, M. A. R. (2020).
nutritional, textural
Nutritional, textural and
sensory quality of plain cake and sensory quality of
enriched with rice rinsed water plain cakes enriched
treated banana blossom with banana blossom
flour. Journal of Agriculture flour to determine its
and Food Research, 2, nutritional relevance
100071.
and suitability for
improving nutritional
health of populations
BACKGROUND
Banana blossom (Musa acuminata), commonly regarded as a leftover product post-harvest, is extensively
consumed as a vegetable in Southeast Asian countries such as Indonesia, Malaysia, Thailand, and the
Philippines (Liyanage et al., 2016; Wahab, Ismail, and Abidin, 2020). Traditionally seen as waste, banana
blossoms possess significant nutritional value, containing protein with balanced essential amino acids
and high dietary fiber (Mapanao et al., 2022). They are rich in bioactive components like vitamin C,
saponin, tannin, flavonoid, alpha-tocopherol, and myoinositol phosphates, which confer numerous
health benefits (Somsub et al., 2008; Sheng et al., 2010). The blossoms are characterized by drop-shaped
purple flowers surrounded by tough maroon petals called bracts, which are inedible and must be
removed (Anand & Sharma, 2019). Despite their nutritional potential, banana blossoms remain
underutilized in many regions (Nann and Swe, 2012; Wickramarachchi and Ranamukhaarachchi, 2005).
Recent studies have highlighted innovative uses for banana blossoms, such as in the development of
fermented products and flour, enhancing both their market value and health benefits. The incorporation
of banana blossom flour into plain cakes has been shown to improve their nutritional, textural, and
sensory qualities, making them suitable for enhancing public health (Tasnim et al., 2020). Additionally,
fermented banana blossom products have gained traction due to their convenience and nutrient-rich
profiles, aligning with current market trends favoring fermented vegetables (Vahini et al., 2023; Sui et al.,
2019). Banana blossom peels have also been researched for environmental applications, demonstrating
effectiveness in water purification (Rudi et al., 2023). Understanding consumer intentions towards
adopting banana bud flour noodles through the Theory of Planned Behavior framework can provide
valuable insights into the factors driving acceptance and market potential for these innovative products.
Relevance
Reference Findings Remarks Website
Kaewjumpol, G., The postharvest Importance Google scholar
Srisamlee, S., Beckles, handling of
D. M., & Luengwilai, K. horticultural produce
(2021). Enzymatic is of major
Browning in Banana
importance because
Blossoms and
Techniques for Its fresh fruit and
Reduction. vegetables are highly
Horticulturae 2021, 7, perishable.
373. Postharvest
Handling of
Horticultural Crops,
195.
Reference Findings Remarks Website
Existing Framework
Fit Idea Framework